Page 96 - FINAL_HANDBOOK_20252026

Faculty of Science Handbook, Academic Session 2025/2026

SIJ2012 NUTRITIONAL BIOCHEMISTRY SIJ2015 TOXINOLOGY

This subject develops on the This course will introduce Biochemistry
understanding of biochemistry and students to animal, plant, and microbial
explores the biochemical activity of toxins. Topics will cover the structure of
nutrients and food constituents in the these toxins, its mechanism of action,
human body. Students will appreciate the origin, effects on humans, and how these
importance of food groups and healthy effects can be countered. Possible
eating, and the influence of dietary exploitation of these toxins and
modification and nutritional intervention therapeutics will also be discussed.
on physiology and physiological
dysfunction. Integral biochemical Assessment Methods:
pathways are explored in relation to the Continuous Assessment: 40%
nutritional influences that moderate those Summative Assessment: 60%
pathways. Students will further develop
their understanding of the role that
biological oxidation and the metabolic SIJ2016 FOOD PROCESS BIOCHEMISTRY
regulation of carbohydrate, protein and fat
play in disease processes. These will In this course, students are given the
necessitate prior student understanding of opportunity to explore the principles of
the influence of nutritional biochemistry in food biochemistry and learn about the
liver detoxification, neurotransmitter various processing methods involved in the
synthesis, antioxidant pathways and production of fresh and processed foods.
immune function. Taken together this Students will understand how the
subject deepens students’ understanding principles of biology, chemistry and
of nutrition and diet therapy towards microbiology apply in food quality,
supporting a healthy living. nutrition and safety. Students will gain an
in depth understanding of current trends in
Assessment Methods: food processing and how these methods
Continuous Assessment: 40% affect food composition, property and
Summative Assessment: 60% safety. Furthermore, students will be
exposed to hands-on food analytical
SIJ2014 TOXICOLOGY methods as well as develop innovative
skills in the creation of a food product. At
The course is structured to provide the the end of this course, students will be able
students with the fundamental concepts of to apply the scientific principles to solve
toxicology as they relate to specific organ problems and create products related to
and tissue systems. And thus introduce the food industry.
students to the principles, concepts and
terminology utilized in the field of Assessment Methods:
toxicology and how the area has found its Continuous Assessment: 50%
application in food, forensic, clinical and Summative Assessment: 50%
occupational sectors.
SIJ2017 MICROBIAL BIOCHEMISTRY
Assessment Methods:
Continuous Assessment: 40% This course introduces students to basic
Summative Assessment: 60% biology of microorganisms. This includes

97